Grilled Honey Garlic Pork Belly (Air Fryer Recipe)

Honey Garlic Pork Ribs (蜜汁蒜香金沙骨) is a popular Hong Kong-style dish combining savoury garlic-marinated pork with a sweet, sticky honey glaze. It is often served at Cantonese restaurants, BBQ gatherings and family dinners.

Although the traditional recipe uses pork ribs, they're not always easy to find in UK supermarkets. That's why I often make Honey Garlic Pork Belly instead. Pork belly becomes incredibly juicy with lightly charred edges in the air fryer, while pork shoulder is another excellent option if you prefer a leaner cut. The same honey garlic marinade works perfectly with all three, making this an easy recipe to recreate at home with whatever you have available.

Sticky honey garlic flavour: The savoury soy and garlic marinade is balanced with a glossy honey glaze added at the end.

Easy air fryer cooking: Cooking at a high temperature gives the pork a grilled, caramelised finish without needing an outdoor BBQ.

Tender and juicy: A small amount of baking soda tenderises the pork and gives it a softer, restaurant-style texture.

Grilled Honey Garlic Pork Belly (Air Fryer Recipe)
Serves: 4
Prep: 10 mins | Cook: 23 mins | Total: 33 mins
Ingredients	Instructions
Ingredients 500g pork belly, sliced into thick strips or bite-sized pieces 2 tbsp honey, for drizzling and glazing You can replace the pork belly with pork ribs or pork shoulder. 1 tsp toasted sesame seeds, for garnish Marinade 2 tbsp light soy sauce 1 tbsp sugar 2 tbsp minced garlic 1 tbsp cornflour 1 tsp Shaoxing wine ¼ tsp salt ½ tsp baking soda	1. Prepare the pork Cut the pork belly into bite-sized pieces, around 4–5cm (1½–2 inches) wide. Try to keep the pieces a similar size so they cook evenly. If using pork ribs, separate them into individual ribs. If using pork shoulder, cut into bite-sized chunks around 3–4cm. 2. Marinate the pork In a large bowl, combine the light soy sauce, sugar, minced garlic, cornflour, Shaoxing wine, salt and baking soda. Add the pork and mix until every piece is evenly coated. Cover and marinate for at least 30 minutes, or overnight in the fridge for the best flavour. Remove the pork from the fridge about 15 minutes before cooking. 3. Mix before cooking Give the pork a good stir before cooking, making sure to scrape up any cornflour or marinade that has settled at the bottom of the bowl. This ensures every piece is evenly coated for the best flavour and caramelisation. 4. Air fry the pork Preheat the air fryer to 200°C. Arrange the pork in a single layer in the basket, leaving a little space between each piece. Cook in batches if necessary. Air fry for 10 minutes. 5. Flip and continue cooking Turn every piece over. Continue cooking at 200°C for another 10 minutes until the pork is lightly browned and beginning to caramelise. 6. Glaze with honey Drizzle or brush 2 tablespoons of honey evenly over the pork. Return to the air fryer and cook for a final 3 minutes until the honey becomes sticky, glossy and lightly caramelised. 7. Garnish and serve Transfer to a serving plate and sprinkle with the toasted sesame seeds. Let the pork rest for 2–3 minutes before serving. Enjoy with steamed jasmine rice, cucumber salad or your favourite stir-fried vegetables.
Nutrition Facts Approx. per serving: 520 kcal, 18g protein, 40g fat, 19g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

Add the honey only during the final few minutes. Honey burns easily when exposed to high heat for too long.

If using pork shoulder, cut it across the grain into pieces around 1–1.5cm thick so it stays tender.

If using ribs, the cooking time may need to be increased slightly depending on their size and thickness.

For a stickier finish, brush half of the honey onto the pork before the final 3 minutes, then drizzle the remaining honey over the pork immediately after cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the air fryer at 180°C for 3–5 minutes. Avoid reheating for too long, as the honey glaze may burn.

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